I’m so glad it’s biking season! Since I don’t have cold weather riding gear, I need to wait until the weather warms up to hit the road. We’ve had two bike rides and it has just reaffirmed how much I love cycling. It’s great to pedal along the trail, soaking up the Vitamin D and gazing at my favorite spring crop, rhubarb.
My cousin gave me a huge bag full of rhubarb last week, with promises of more to come. I’ve made 2 batches of stewed rhubarb (recipe soon!) and this delightful galette. The recipe was featured in Sunset Magazine last month, and the combination of cardamom and rhubarb is delicious.
Marc and I have a long-standing relationship with cardamom. Back in the early 90’s, when we were first married and Marc was in medical school, I decided to make homemade mustard for Christmas gifts. We bought the necessary ingredients, and since I wasn’t the savvy shopper as I am now, did not look at the register as the items were ringing up. We got home, unpacked the grocery bags, and took out the garbage (with the receipt inside). We opened the cardamom and found the seal had been broken and half a teaspoon was missing. Why would someone do that? We threw it away and went to buy another bottle, only to realize it was the answer. It was fourteen dollars! Keep in mind, this was at a time of our lives when Marc occasionally ate cereal with water when we ran out of milk. His go-to lunch was a sweet potato which he could cook in the microwave in the student lounge. Needless to say, we were dumpster diving for the receipt for that powdered gold. And that is definitely the royal “We”.
It all ended happily when we returned the soggy receipt and the old bottle and exchanged it for an unopened container. The homemade mustard turned out great and I learned a great life lesson in watching the prices ring up on the cash register, but apparently the lesson of receipt keeping still hasn’t stuck.
Rhubarb Galette with Cardamom
1 sheet frozen puff pastry, thawed
3 Tbsp. sugar, divided (I used FlavorStorm’s Vanilla Bean Sugar)
1 Tbsp. packed brown sugar
1/4 tsp. ground cardamom
2 tbsp. flour
12 oz. rhubarb stalks (or enough to cover pastry)
Preheat oven to 425 degrees F. Unfold puff pastry sheet onto a baking sheet lined with parchment. In a small bowl, combine 1 Tbsp. granulated sugar, brown sugar, cardamom, and flour. Evenly sprinkle sugar mixture over pastry.
Trim rhubarb stalks 1 inch shorter than pastry, then split rhubarb lengthwise into 1/2 inch wide pieces. Lay pieces parallel across pastry square, leaving 1/2 inch border of pastry. Sprinkle rhubarb with remaining 2 tbsp. sugar.
Bake galette until edges are golden brown and puffed, 12 to 15 minutes. Serves 6.
Recipe from Sunset Magazine, March 2012.
Using the Weight Watcher’s PointsPlus Calculator, each serving has 7 PointsPlus (based on nutritional information in article).